Japanese Dry Curry contains less liquid than the widely popular Japanese Curry, and can be prepared in a shorter time. The ingredients are heated to reduce moisture, allowing the meat and veggies to be coated in the tasty curry seasoning – it’s the perfect accompaniment to rice! Add more curry powder for an extra kick!

Ingredients (serves 4):To Cook in the Rice Cooker:

2 cups (rice measuring cup) short or medium grain white rice

Water to fill to water level 2 for White Rice

To Prepare Separately:

1 large onion

1 carrot

1 Tbsp. olive oil

1 tsp. minced garlic

1 tsp. minced ginger

5 oz. ground pork

5 oz. ground beef

1 tsp. garam masala

1 Tbsp. curry powder

2 Tbsp. tomato ketchup

2 Tbsp. Worcestershire sauce

2 Tbsp. soy sauce

3 Tbsp. chicken stock

3 Tbsp. raisins

6 Tbsp. diced bell pepper, any color

Garnish (optional):

4 hard boiled eggs, sliced

1

Prepare white rice using the ingredients listed under “To Cook in the Rice Cooker.” For steps to cooking white rice, click here.